A Natural Environmental Health Facts Ezine

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"A NATURAL ENVIRONMENTAL HEALTH FACTS Ezine" Here to Inform and Help You Become Healthier and Happier while Achieving Quality Longevity!

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Wednesday January 4, 2006
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
==> Showcase Health Spotlight
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==> Today's Health Tip
==> Food of The Week
==> Health Today
==> Environmental Report
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I do hope your New Year started off on a good note! This is a time for new beginnings whether it's life, health or business a clean slate means a new start so take advantage of it... I don't make New Year resolutions, I simply try to make each day of the year better than the day before... Works for me...

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Something To Think About
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CAMPAIGNERS DELIVERED ANTI-GMO PETITION AT WTO MEETING

A petition was delivered to World Trade Organization (WTO) Director General Pascal Lamy during December trade talks that took place in Hong Kong. The petition opposing the WTO trade dispute over genetically modified (GM) food filed by the United States, Argentina and Canada was signed by more than 135,000 people from 100 countries and more than 740 organizations representing 60 million people. The WTO is expected to issue an interim ruling on January 5, 2006. In line with WTO secrecy, the draft ruling will only be made available to the countries in the dispute. This will form the basis for the final ruling expected in March or April.

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Winter Diseases With A Capitol "D"!

As the summer sun wanes in many parts of the world health problems begin to emerge or at the least start to silently take hold.

Every fall I warn you about the vital, lifesaving importance and the necessity of getting enough vitamin D. Winter is the time of the year that most folks (except skiers and snowboarders) run the greatest risk of plummeting into a bone-brittling, immunity-compromising, heart disease making, increasing cancer-risk deficiency of vitamin D.

The sun carries the ability to give you the vitamin D needed and specifically the ultraviolet rays, so falsely maligned by the medical mainstream today. Of course that malignment comes from the sun screen industry, which also happens to manufacture most of our prescription and OTC drugs.

In the cold weather, most folks stay huddled up inside, away from the life-giving rays of our closest star (but they wouldn't if they knew how much harm they were doing themselves). Sun bathing for a short period of time each day is recommended for your health but most especially the over sixty-five years of age population, who is most susceptible to diseases created from not getting sufficient sunlight even in the summer.

I've advocated this for several years now and finally, in the last year and a half or so, some in the mainstream medical world have grudgingly acknowledged not only the crucial importance of vitamin D, but also the vital role that sunlight exposure plays in fortifying your body with this lifesaving vitamin. Dr. Garland includes sunlight and fresh air in his cancer and major illness protocols and for a good reason. Some things aren't as good supplemented as natural and Vitamin D is one of those!

Sunshine is a necessity of life if you wish to stay healthy. No, you don't have to lie on the beach for hours; in fact I don't recommend that course of sun bathing as with everything else in life, "Too much of a good thing is bad." Fifteen to twenty minutes a day is sufficient!

Low levels of Vitamin D - lack of sunshine - also are proven to play a role in heart failure.

Researchers at the University of Bonn, Germany, collected fasting blood samples from 54 congestive heart failure (CHF) patients over a period of five months. They compared their samples to similar samples taken from a group of 34 healthy subjects that did not have CHF.
Upon analyzing the samples the shocking truth was that the CHF patients had vitamin D levels significantly lower than the healthy group. The CHF group had vitamin D levels that were only half that of the average level found in the healthy group. Those with the lowest vitamin D levels had the most severe cases of CHF.

Another study at the University of California, San Francisco, showed how sufficient levels of vitamin D may cut the risk of heart disease in older women by as much as 33%, contributed to the fact that vitamin D helps to prevent the buildup of calcium deposits in the arteries.

Lacking in vitamin D is the number one reason for Seasonal Affective Disorder (SAD) experienced in the winter months. SAD is exhibited by depression, lack of will to do anything and lethargy. If it?s too cold to walk or sit outside open a drape and sit in front of a window with the sun streaming in and read a good book for fifteen or twenty minutes morning and afternoon! Not as effective as being directly in the suns rays but it will help to offset SAD.

Keep your body healthy with simple remedies!
Lena

Healthy Fortunella crassifolia!

I'm again missing those nice little orange, yellow and greenish fruits that use to grow in our back yard in Southern California. It was easy to walk out and pull a few off the tree and eat them as a snack during the day or put in a bag to take to work for a morning or afternoon snack. We had two different types; the normal kumquat - small yellowish orange colored - and Limequats - greenish yellow color, both the shape and size of bird eggs - growing in our back yard that were absolutely refreshing and different and were ready for picking throughout the winter months. I loved slicing them into fruit salads as well as fresh off the trees as a snack. Tangy insides with a sweet peel, so different from other citrus that require peeling before eating.

Kumquats, also called Cumquat, kinkan or Fortunella crassifolia or as Chinese call them Gold Oranges, are the fruits that are produced from small family of evergreen trees, similar to an orange tree, that grows to a height of 10 - 15 feet. Our kumquat and limequat trees were miniature and only about 5 feet tall but never failed to be loaded with fruit? Kumquats are truly the tiny jewels of the citrus kingdom. The bite-size fruit, which are eaten skin and all is a wonderful combination of tangy and sweet flavors unique to themselves. The seeds, similar to the seed of the orange with a distinctive green color, should not be eaten, but contain pectin, which can be removed by boiling for use in making jams and jellies.

Kumquat is a small little fruit that is said to be native to China and Indochina, where the trees can grow up to 10ft, and are much appreciated for their beauty and fruits. Dwarf kumquat trees are specially cultivated in pots for the Chinese New Year celebrations, when its fruits are used as edible decorations. In the U.S. they are mostly cultivated in California, Florida and the Gulf Coast. Slightly bigger than a Brazil nut, they have a thick sweet peel and a tart pulp. Excellent in marmalades, jellies, crystallized, minced or whole. They make an interesting addition to salads or in sweet and sour dishes.

Has the minerals that most citrus contain such as; Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium along with the Vitamins C, B-6, B-12, A, E, folic acid, niacin, Thiamin and riboflavin. Making it very citrus but also a calming soothing food. So when you are out of sorts have a few kumquats!

Winter fruits that can brighten up a dreary winter day. Compact and bite-sized, you can eat kumquats as you would a grape. Just wash them and pop in your mouth. They're also nice in salads or as a garnish in drinks. They have a tangy citrus flavor and can be used in any dish that calls for oranges or grapefruit. Kumquats are high in fiber and vitamin C. There are variations of kumquats such as orangequats, lemonquats, and limequats.
We prefer to eat them raw but? They also make a great addition to fresh squeezed juices. Plop a few into your juicer and add a zing to your juice. Works best with citrus juices or pomegranate.

If you live in an area where you are privy to having access to the kumquat family take advantage of these healthy little tangy fruits. But you can also find them in some grocery stores in the fresh vegetable and fruit section.

*** No Trans Fatty Acids does not mean low fat! ***

Time flies. Just over 2 years ago I wrote a newsletter announcing that trans fatty acid labeling was going to become mandatory by January 1, 2006.   It seemed like that date was far in the future but it is here!

I wasn't going to write about it again until two things happened. First, I was shopping with Sam and he picked up potato chips that said "No Trans Fats" and asked if it was a new kind of potato chip that was low in fat. Then I was in Costco and they were giving out samples of a new cookie that was a mix between a peanut butter cup and a cookie. The lady giving out samples was encouraging people to try them because they had no trans fats.

It is true that that cookie had no trans fats but the cookie was so rich I KNEW it was loaded with regular fats. I picked up the box and informed those gathered around the samples the nutrition facts. Two cookies are 150 calories and 8 grams of fat or the equivalent of 1 1/2 pats of margarine or butter. (You can imagine how thrilled the sample people must be when nutritionists come around!).

Because "no trans fats" might be misinterpreted, I am repeating information to help you understand why trans fatty acids are now on labels and how to use the information.

FDA is requiring trans fatty acid information on food labels so you can make better food choices to reduce the risk of heart disease.    In recent years there has been mounting evidence that trans fatty acids act like saturated fats and tend to raise blood cholesterol levels and risk of heart disease.

In September of 2002, the IOM/NAS (Institute of Medicine of the National Academy of Sciences) issued the report entitled 'Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids'. This report states that trans fatty acids are similar to saturated fats in raising low density lipoprotein-cholesterol (LDL-C) levels, and therefore increasing risk of CHD. The IOM/NAS report recommends that the intake of trans fat be as low as possible while maintaining a nutritionally balanced diet.

This is not the only report to warn of trans fatty acids. The Dietary Guidelines for Americans recommends cutting back on saturated and trans fats when reducing total fat intake. Moreover, the National Cholesterol Education Program's Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults recommends that individuals at high risk for CHD keep their intake of trans fat low.

What is a trans fatty acid?

There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated. All fatty acids are chains of carbon atoms with hydrogen atoms attached to the carbon atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. It is therefore said to be "saturated" with hydrogen atoms, and all of the carbons are attached to each other with single bonds.

In some fatty acids, a pair of hydrogen atoms in the middle of a chain is missing, creating a gap that leaves two carbon atoms connected by a double bond rather than a single bond. Because the chain has fewer hydrogens, it is said to be "unsaturated." A fatty acid with one double bond is called "monounsaturated" because it has one gap. Fatty acids having more than one gap are called "polyunsaturated."

Because oils are liquid at room temperature, companies sometimes want to harden them so they can hold a certain shape, such as a stick of margarine. They do this by adding hydrogen, in a process called hydrogenation. The hydrogen breaks some of the double bonds, which not only hardens the oil but it prevents it from spoiling as easily.

Trans fatty acids (TFAs), also known as trans fat, are made during partial hydrogenation of vegetable oils. Usually the hydrogen atoms at a double bond are positioned on the same side of the carbon chain. However, partial hydrogenation reconfigures some double bonds and the hydrogens end up on different sides of the chain. This type of configuration is called "trans" (means "across" in Latin).

How much trans fatty acid and saturated fat does the average American eat?

Intake of TFAs is estimated at about 5.8 grams or 2.6% of total calories and saturated fats at ~11% of total calories. (Estimated from the Continuing Survey of Food Intake of Individuals).   While this might not seem like much, both fats are at levels believed to increase our risk of heart disease.

In the American diet, 95% of trans fatty acids come from partially hydrogenated vegetable oils such as margarine or shortening. On average, margarine contributes a little less than 1/4 of an average person's trans fatty acid intake. Foods containing margarine or shortening, such as cakes, crackers, French fries, donuts and snack chips usually also contain TFAs. This includes foods you might think of as "healthy" but contain partially hydrogenated fats, such as some breakfast bars and granolas. The other 5% of TFAs in the diet are a
result of naturally occurring TFAs in dairy products and beef (it is produced in the GI tract of cows).

Since it was announced that TFAs must be listed on labels, many companies have been reformulating their products to reduce or eliminate the Trans fatty acids. To see if your favorite foods still have TFAs, look for a separate line under Total Fat in the nutrition facts label. Trans fat content must be expressed as grams per serving to the nearest 0.5-gram increment below 5 grams and to the nearest gram above 5 grams. If a serving contains less than 0.5 gram, the content, when declared, must be expressed as "0 g."

No percent will be shown under the Daily Value column because there is no Daily Value for trans fatty acids. I cannot put graphics in the newsletter but you can see an example of what the label will look like at http://www.cfsan.fda.gov/~dms/labtr.html

REFERENCES:

- CFSAN Office of Nutritional Products, Labeling and Dietary
Supplements (July 2003): Examples of Revised Nutrition Facts
Panel Listing Trans Fat. http://www.cfsan.fda.gov/~dms/labtr.html

- Federal Register - 68 FR 41433, July 11, 2003: Food
Labeling: Trans Fatty Acids in Nutrition Labeling, Nutrient
Content Claims, and Health Claims. (Volume 68, Number 133
Page 41507-41510), http://www.cfsan.fda.gov/~lrd/fr03711b.html

- FDA (2003): Food Labeling: Trans Fatty Acids in Nutrition
Labeling, Nutrient Content Claims, and Health Claims- Small
Entity Compliance Guide. http://www.cfsan.fda.gov/~dms/transgui.html

- Food and Nutrition Board, IOM, July 2002: Letter Report on
Dietary Reference Intakes for Trans Fatty Acids.
http://www.iom.edu/report.asp?id=5410

- FDA Fact Sheet: What Every Consumer Should Know About Trans
Fatty Acids July 9, 2003
http://www.fda.gov/oc/initiatives/transfat/q_a.html

- FDA: Questions and Answers about Trans Fatty Acids.
http://www.cfsan.fda.gov/~dms/qatrans2.html

- Guidance for Industry and FDA: Requesting an Extension to Use Existing Label Stock after the Trans Fat Labeling Effective Date of January 1, 2006 (Revised) December 30, 2005 http://www.cfsan.fda.gov/~dms/transgu3.html

*** Author Dr. Irene is also publisher and editor of Dr Irene's Nutrition Tidbits teaching nutrition and health http://www.healthandage.com

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